Recipe courtesy of Ina Garten
Episode: School Today
Total:
40 min
Active:
15 min
Yield:
20 muffins
Level:
Easy
Total:
40 min
Active:
15 min
Yield:
20 muffins
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Preheat the oven to 350 degrees. Line muffin tins with paper liners. 

Sift the flour, sugar, baking powder, baking soda, and salt into a large bowl and mix together. In a separate bowl, mix together the buttermilk, butter, lemon zest, and eggs. Make a hole in the center of the dry ingredients and pour the wet ingredients into the dry ingredients. Mix with a fork just until blended. Fold the blueberries into the batter. Don't over mix! With a standard (2 1/4-inch) ice-cream scoop or large spoon, scoop the batter into the prepared cups, filling them almost full. 

Bake the muffins for 20 to 25 minutes, until golden brown.

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